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Juicy Lucy Burger

Juicy Lucy Burger

with Tomato Onion Jam and Arugula Salad

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The Juicy Lucy burger is one that takes you by surprise. It looks unassuming from the outside, but hidden deep within its stuffed patty is a core of molten cheese just waiting to gush out. Get some napkins and the side salad ready for refreshing yourself between bites of cheddar-filled, beefy decadence.

Allergens:MilkWheatEggsSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Tomato

1 unit

Red Onion

2 clove

Garlic

5 teaspoon

Balsamic Vinegar

10 ounce

Ground Beef

½ cup

Cheddar Cheese

(ContainsMilk)

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs, Soy)

1 tablespoon

Mayonnaise

(ContainsEggs)

2 tablespoon

Ketchup

2 ounce

Arugula

Not included in your delivery

4 teaspoon

Vegetable Oil

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat57 g
Saturated Fat20 g
Carbohydrate55 g
Sugar19 g
Dietary Fiber3 g
Protein40 g
Cholesterol160 mg
Sodium1110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Large Pan
Paper Towel
Baking Sheet
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat toaster oven or oven to 400 degrees. Core, seed, and dice tomato. Halve, peel, and thinly slice onion. Wrap garlic in aluminum foil, sealing to make a pouch, then roast in oven until very soft, about 20 minutes.

2

Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, tossing, until softened, 4-5 minutes. Season with salt and pepper. Stir in tomato, 1 tsp sugar, and 1 TBSP vinegar (we’ll use the rest later). Cook, stirring, until soft and jammy, 4-5 minutes. Season with salt and pepper. Remove mixture from pan and set aside.

3

Divide beef in half and flatten each piece into a wide, roughly ½-inch-thick circle. Divide cheddar between the centers of each circle. Fold edges of meat around cheddar, shaping and sealing to create cheese-stuffed patties. Season all over with salt and pepper.

4

Carefully wipe out pan used for onion jam with a paper towel, then heat a drizzle of oil in it over medium-high heat. Place patties in pan and cook to desired doneness, 3-6 minutes per side.

5

While patties cook, split buns in half and place on a baking sheet. Toast in oven or toaster oven until golden brown, 2-3 minutes. Once garlic is done roasting, mash with a fork until smooth. In a small bowl, combine ½ TBSP mayonnaise (we’ll use more in the last step), remaining vinegar, a large drizzle of oil, and as much garlic as you like. Season with salt and pepper.

6

Spread buns with ketchup and ½ TBSP mayonnaise (you’ll have some left over). Divide patties between buns and top with onion jam and a small handful of arugula. Toss remaining arugula with dressing in a medium bowl and serve on the side.